White Bean Purée with Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A twist on hummus, this sunset-colored dip also makes a delicious sandwich spread. Allow time for soaking the beans overnight. Ingredients:
1 cup dried great northern beans |
4 cups water |
1/2 small onion, quartered |
2 4-inch-long fresh rosemary sprigs |
1 cup drained oil-packed sun-dried tomatoes |
1 1/2 tablespoons chopped shallots |
1 tablespoon chopped fresh rosemary leaves |
4 tablespoons extra-virgin olive oil, divided |
1 1/2 teaspoons fresh lemon juice |
1 1/2 teaspoons salt |
3/4 teaspoon ground black pepper |
1/4 teaspoon dried crushed red pepper |
1/2 cup (or more) boiling water |
2 tablespoons chopped fresh parsley |
lemon wedges |
toasted pita triangles |
Directions:
1. Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.
2. Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion; cool to room temperature.
3. Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. (Can be made 2 days ahead. Cover and refrigerate.)
4. Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.
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